Dinner / Seasonal - Summer
California Grilled Chicken Sandwiches
Tools You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chef's knife
- Mixing bowl
- 2 boneless skinless chicken breasts, split in half
- 4 brioche buns, split
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 4 slices Swiss cheese
- 4 romaine lettuce leaves
- 1 medium tomato, sliced ¼" thick and cut into half moons
- 1 avocado, sliced
- Olive oil or cooking spray for grill
- 4 tablespoons lemon pepper seasoning
- Kosher salt to taste
- Pepper to taste
Preheat your grill to medium-high heat.
Combine mustard and mayo
In a small mixing bowl combine mustard and mayonnaise and set aside.
Butterfly the chicken
Cut the two chicken breasts lengthwise into four pieces. Place them on a large plate or baking sheet.
Liberally season the chicken on both sides with lemon pepper seasoning.
Once the grill is hot, coat the grill grates with oil or cooking spray.
Place chicken on the grill and close the cover. Grill the chicken, turning once during the cooking, until the internal temperature reaches 165º (approximately 5 minutes on each side).
Season the veggies
Season slices of tomato and avocado with salt and pepper.
Add veggies and cheese
Once the chicken is cooked through, place slices of tomato and avocado on and cover with your preferred cheese. Close the grill cover long enough for the cheese to melt. Remove from grill and set aside.
Finish assembling and enjoy
Using a knife or the back of a spoon, place a thin layer of the mustard/mayo mixture on each side of the buns. Add a burger onto the bun, finish with lettuce and the top bun, then serve immediately!